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Plant extracts as natural antioxidants in meat and meat products
Manzoor Ahmad Shah, Sowriappan John Don Bosco, Shabir AhmadMir
PII: S0309-1740(14)00108-9DOI: doi: 10.1016/j.meatsci.2014.03.020Reference: MESC 6402
To appear in: Meat Science
Received date: 29 November 2013Revised date: 14 February 2014Accepted date: 28 March 2014
Please cite this article as: Shah, M.A., Bosco, S.J.D. & Mir, S.A., Plant ex-tracts as natural antioxidants in meat and meat products, Meat Science (2014), doi:10.1016/j.meatsci.2014.03.020
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Plant extracts as natural antioxidants in meat and meat products
Manzoor Ahmad Shah, Sowriappan John Don Bosco*, Shabir Ahmad Mir
Department of Food Science and Technology, Pondicherry University, Puducherry-605014,
India
*Corresponding author:
Tel.: +91 9962149233
Email: [email protected] (S.J.D. Bosco)
[email protected] (M.A. Shah)
[email protected] (S.A. Mir)
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Abstract
Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative
changes may have negative effects on the quality of meat and meat products, causing changes in
their sensory and nutritional properties. Although synthetic antioxidants have already been used
but in recent years, the demand for natural antioxidants has been increased mainly because of
adverse effects of synthetic antioxidants. Thus most of the recent investigations have been
directed towards the identification of natural antioxidants from various plant sources. These
natural antioxidants have been extracted from various plant materials by using different solvents
and extraction methods. Plant extracts prepared from plant materials are rich in phenolics and
provide a good alternative to synthetic antioxidants. Grape seed, green tea, pine bark, rosemary,
pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties
compared to some synthetic ones. This review provides the recent information on plant extracts
used as natural antioxidants in meat and meat products, specifically red meat.
Keywords: Plant extracts; meat; lipid oxidation; natural antioxidants; patties.
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Introduction
Meat is the muscle tissue of slaughter animals composed of water, proteins, lipids,
minerals and a small proportion of carbohydrates. Meat and meat products are susceptible to
quality deterioration due to their rich nutritional composition (Devatkal et al., 2012). The quality
deterioration is due to chemical and microbial changes. The most common form of chemical
deterioration is the oxidation of meat lipids. Lipid oxidation is a complex process and depends on
chemical composition of meat, light and oxygen access and storage temperature (Kanner, 1994).
It is also affected by some technological procedures to which meat is subjected during
processing. It leads to the formation of several other compounds which have negative effects on
the quality of meat and meat products causing changes in sensory (color, texture and flavor) and
nutritional quality (Karakaya et al., 2011). Lipid oxidation can be reduced or inhibited by the use
of antioxidants in meat and meat products and thus the product quality and shelf-life can be
improved.
Antioxidants can prevent lipid peroxidation using the following mechanisms: preventing
chain inhibition by scavenging initiating radicals, breaking chain reaction, decomposing
peroxides, decreasing localized oxygen concentrations and binding chain initiating catalysts,
such as metal ions (Dorman et al., 2003). There are a huge number of compounds that have been
proposed to possess antioxidant activity, but only a few can be used in food products. The use of
antioxidants in food products is controlled by regulatory laws of a country or international
standards (Karre et al., 2013).
The antioxidants can be of synthetic or natural origin. Synthetic antioxidants such as
butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone
(TBHQ), and propyl gallate (PG) have been widely used in meat and poultry products (Biswas et
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al., 2004; Formanek et al., 2001; Jayathilakan et al., 2007). But the demand for natural
antioxidants, especially of plant origin has increased in the recent years due to the growing
concern among consumers about these synthetic antioxidants because of their potential
toxicological effects (Juntachote et al., 2006; Naveena et al., 2008; Nunez de Gonzalez et al.,
2008).
Plants are persistently the generous source to supply man with valuable bioactive
substances (Tayel & El-Tras, 2012) and thus different plant products are being evaluated as
natural antioxidants to preserve and improve the overall quality of meat and meat products.
These natural antioxidants from plants, in the form of extracts, have been obtained from different
sources such as fruits (grapes, pomegranate, date, kinnow), vegetables, (broccoli, potato,
drumstick, pumpkin, curry, nettle), herbs and spices (tea, rosemary, oregano, cinnamon, sage,
thyme, mint, ginger, clove) and investigated to decrease the lipid oxidation (Mansour & Khalil,
2000; Mc Carthy et al., 2001a, b; Kanatt et al., 2007; Akarpat et al., 2008; Shan et al., 2009;
Devatkal et al., 2010; Huang et al., 2011; Wojciak, et al., 2011; Das et al., 2012; Nissen et al.,
2004; Rojas & Brewer, 2007, 2008). These plant extracts are prepared from the plant materials
by using different solvents and extraction methods. These extracts are rich in phenolics and
provide a good alternative to synthetic antioxidants. The antioxidant properties of plant extract
can be determined by diphenyl-1-picrylhydrazyl (DPPH), superoxide anion scavenging assay,
phosphomolybdate assay (total antioxidant capacity), hydrogen radical scavenging assay,
hydrogen peroxide scavenging activity, 2,2-azinobis-3-ethylbenzthiazoline-6-sulphonic acid
(ABTS) radical scavenging activity and reducing power (Saeed et al., 2012). The antioxidant
activity of a plant extract is affected by the extraction method and the solvent used, since the
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extraction procedure strongly influence the composition of the extract (Schwarz et al., 2001;
Trojakova et al., 2001; Brewer, 2011).
Much of the work has been already done on plant products as natural antioxidants in meat
and meat products. The objective of this paper is to review the latest literature on plant extracts
used as natural antioxidants in meat and meat products, specifically red meat, with emphasis on
sources, extraction and applications of plant extracts.
Sources
The natural antioxidants that have been studied in meat include a huge number of plant
sources (Table 1). These antioxidants have been extracted from different plant parts like leaves,
roots, stems, fruits, seeds and bark. Some of these natural antioxidants are also available
commercially and several studies have been carried out by different authors applying
commercially available natural antioxidants of plant origin to meat (Table 2).
Mansour and Khalil (2000) used potato peel, fenugreek seeds and ginger rhizomes
extracts in ground beef patties. Mc Carthy et al. (2001a) applied the extracts of aloe vera,
fenugreek, ginseng, mustard, rosemary, sage, tea catechins in pork patties. Rosemary
(Rosmarinus officinalis) and hyssop (Hyssopus officinalis) extracts obtained from leaves and
secondary branches, were used in pork meat (Frenandez-Lopez et al., 2003). White peony
(Paeeonia lactiflora), red peony (P. lactiflora), mountan peony (P. moutan), sappan wood
(Caesalpinia sappan), rehmania (Rehmania glutinosa), angelica, Korean (Angelica gigas),
rosemary (Rosemarinus oficinalis) extracts were used in ground goat meat (Han & Rhee, 2005).
Mint (Mentha spicata L.) leaf extract was evaluated by Kanatt et al. (2007) in lamb meat. Myrtle
(Myrtus communis myrtillus L.), rosemary (Rosmarinus officinalis L.), nettle (Urtica dioica) and
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lemon balm (Melissa officinalis L.) leaves extract was investigated in beef patties (Akarpat et al.,
2008). Karabacak and Bozkurt (2008) applied extracts of Urtica diocia and Hibiscus sabdariffa
L. (Roselle) flowers to sucuk (Turkish dry-fermented sausage). Extract from the bulbs of
Eleutherine americana were applied to cooked pork meat (Ifesan et al., 2009). Shan et al. (2009)
used cinnamon stick (Cinnamomum burmannii) cortex, oregano (Origanum vulgare L.) leaf,
clove (Eugenia caryophylata Thunb.) bud, pomegranate (Punica granatum L.) peel and grape
(Vitis vinifera L.) seed extracts in pork meat. U. dioica L. leaf extract was investigated in ground
beef (Alp & Aksu, 2010). Kinnow (Citrus reticulate) peel, pomegranate (Punica granatum) peel
and seed extracts were applied to goat meat patties (Devatkal et al., 2010). Peanut skin extract
was used by Yu, Ahmedna and Goktepe (2010) in ground beef. Garrido et al. (2011) applied red
grape (Vitis vinifera var. Monastrell, Murcia, Spain) pomace to pork burgers. Rhizome knots and
dried leaf of Nelumbo nucifera extracts were applied to porcine and bovine meat (Huang et al.,
2011). Green tea leaves were used in goat meat (Rababah et al., 2011). Black seed (Nigella
sativa), cinnamon (Cinnamomum verum) bark, garlic (Alliun sativum L.) aerial parts, lemon
grass (Cymbopogon citrates) leaves, licorice (Glycyrrhiza glabra) root and pomegranate (Punica
granatum L.) peel extract were used in ground beef (Tayel & El-Tras, 2012). Green tea leaves,
rosemary and sweet red pepper extracts were applied to ground pork meat (Wojciak et al., 2011).
Summer savory (Satureja hortensis L.) leaf extract was used in ground beef (Aksu & Ozer,
2013). Date (Phoenix dactylifera L.) pit extract was used in ground beef (Amany et al., 2012).
Broccoli (Brassia oleracea L.) powder extract was applied to goat meat nuggets (Banerjee et al.,
2012) and ground beef and patties (Kim et al., 2013a; Kim et al., 2013b). Curry (Murraya
koenigii L.) and mint (Mentha spicata) leaf extract was investigated in ground pork meat
(Biswas et al., 2012). Moringa oleiferia leaf extract was used in goat meat patties (Das et al.,
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2012) and pork patties (Muthukumar et al., 2012). Pomegranate (Punica granatum) peel extract
was applied to ground goat meat and nuggets (Devatkal et al., 2012). Ginger (Zingiber officinale
Rosc.), onion (Allium cepa L.) and garlic (Allium sativum L.) extracts were applied to stewed
pork (Cao et al., 2013). Naveena et al. (2013) used carnosic acid extracted from rosemary
(Rosmarinus officinalis) leaves in buffalo meat patties. Leaf extracts of butterbur (Petasites
japonicus Maxim), chamnamul (Pimpinella brachycarpa (Kom.) Nakai), bok choy (Brassica
campestris L. ssp. chinensis), Chinese chives/leek (Allium tuberosum Rottler ex Spreng), crown
daisy (Chrysanthemum coronarium L.), fatsia (Aralia elata Seem), pumpkin (Curcubita
moschata Duch.) (Kim et al., 2013a, b), sesame (Perilla frutescens var. japonica Hara),
stonecrop (Sedum sarmentosum Bunge) (Kim et al., 2013a), acanthopanax (Acanthopanax
sessiliflorum Seeman), soybean (Glycine max L. Merr) were applied to ground beef and patties
(Kim et al., 2013a, b).
Extraction
The aim of the extraction process is to provide the maximum yield of substances with the
highest quality in terms of concentration of target compounds and antioxidant power of the
extracts. There are many techniques to recover antioxidants from plants, such as Soxhlet
extraction, maceration, supercritical fluid extraction, subcritical water extraction, and ultrasound
assisted extraction. Generally, the plant material is cleaned, dried, ground into fine powder
followed by solvent extraction. Different solvents, either separately or in combination have been
used for extraction process (Table 1). These solvent systems included absolute ethanol (Biswas
et al., 2012; ), 90% ethanol (Mansour and Khalil, 2000), 80% (Shan et al., 2009; Yu et al., 2010),
70% ethanol (Tayel & El-Tras, 2012; Kim et al., 2013a, b), acetone (Naveena et al., 2013),
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methanol (Garrido et al., 2011; Amany et al., 2012), dimethyl sulfoxide (Frenandez-Lopez et al.,
2003), hexane (Naveena et al., 2013), and water (Akarpat et al., 2008; Karabacak and Bozkurt,
2008; Alp & Aksu, 2010; Devatkalet al., 2010; Cao et al., 2013; Banerjee et al., 2012; Kanatt et
al., 2007; Huang et al., 2011; Das et al., 2012; Muthukumar et al., 2012).
Mansour and Khalil, (2000) prepared three different extracts from dried potato peel,
fenugreek seeds and ginger rhizomes. These materials were ground separately, sieved through a
60 mesh screen and defatted using four volumes of petroleum ether. The dried residues, after
removing petroleum ether, were extracted thrice with four volumes of 90% ethanol by shaking
for 1 h followed by filtration. The filtrates from each material were concentrated in a rotavapor
and then frozen overnight and freeze-dried at -60 °C. Cao et al. (2013) prepared extracts from
ginger, onion and garlic by mixing about 100 g each of three chopped spices with 600 mL of
distilled water and extracted for 30 min at 40 °C in enclosed flasks with ultrasonic extractor (200
W, 40 kHz). After filtration (Whatman No. 1 filter paper), the residue was re-extracted with an
additional 400 mL of distilled water for additional 30 min, filtered and the all the filtrates were
combined.
The dried herbs (white peony, red peony, mountan peony, sappan wood, rehmania,
angelica (Korean), rosemary) were finely ground separately and then extracted thrice with 95%
ethanol (herb:ethanol, 1:4). Every time the ground herbs were stirred with ethanol on a hot plate
at ~40 °C for 3 hour and filtered. The combined filtrate was evaporated to dryness under vacuum
(Han & Rhee, 2005). Rosemary and hyssop leaves extracts were prepared from dried powdered
samples by using dimethyl sulfoxide (DMSO) (40 mg of dry weight/mL of DMSO) for 5 hour at
room temperature with occasional stirring, then left overnight. The extract was obtained from
mixture by filtration (Frenandez-Lopez et al., 2003).
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Akarpat et al. (2008) prepared aqueous extracts from dried leaves of myrtle, rosemary,
nettle and lemon balm by mixing a 20 g material with 400 mL deionized water using a Waring
blender for 15 min. The extract was obtained by filtrated through filter paper (Whatman No. 1).
Similarly, aqueous extracts of Urtica dioica and Hibiscus sabdariffa flowers were prepared from
their dried and ground samples. 2 g of plant material was macerated in 100 ml distilled water at
60 °C for 1 hour and the extract was obtained by filtration through Whatman No. 41 filter paper
(Karabacak & Bozkurt, 2008).
Rababah et al. (2011) prepared extracts from green tea leaves by mixing the powdered
sample with water (1:10) and boiled for 10 min. After vacuum filtration, the filtrate was then
frozen to -20 °C and freeze-dried (at <100 millitorr vacuum) to obtain the dry extract.
Moringa oleiferia leaf extracts were prepared from dry leaves (Das et al., 2012;
Muthukumar et al., 2012). The dried leaves were powdered, sieved (No. 20) and extracted (100
g) successively with 600 mL of water in a Soxhlet extractor for 18-20 hour. The extract was
concentrated to dryness under reduced pressure and controlled temperature (40-50 °C) (Das et
al., 2012).
Shan et al. (2009) prepared different extracts from freeze-dried plant materials (cinnamon
stick cortex, oregano leaf, clove bud, pomegranate peel and grape seed). Dried plant materials
were further air dried in a ventilated oven at 40 °C for 24 hour and also ground to a fine powder
and passed through a 24-mesh sieve. Each powdered sample (40 g) was extracted with 1000 mL
of 80% ethanol at room temperature (~20 °C) for 24 hour in a shaking water bath. The extract
was filtered through a Durapore 0.45 μm nylon membrane filter (Millipore, Cork, Ireland) under
vacuum at 20 °C. The filtrate was concentrated in a rotavapor and then freeze-dried.
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Garrido et al. (2011) prepared two different types of extracts from industrial red grape
pomace using methanol as solvent: Grape pomace extract Type I (High-Low Instantaneous
Pressure - HLIP + methanolic extraction - GPI) and Grape pomace extract Type II (methanolic
extraction, GPII). Preceding to the alcoholic extraction procedure, in case of GPI, the pomace
tissues was subjected to sudden pressures changes (1 × 105 to 5 ×10
3 Pa (N/m
2) so as to increase
their permeability to the extraction solvents by crating microchannels in the pomace tissues. The
extracts were obtained by mixing about 10 g of each powdered sample (grape pomace with and
without HLIP treatment) separately with 100 mL of methanol and stirring for 10 min at room
temperature. After filteration, the retentate cake was washed with methanol and reextracted twice
with the same solvent. Finally, the entire volume of the three extractions was mixed together in a
flask and solvent was removed by rotavapor at 50 °C and 200 rpm in order to obtain a dry
sample.
Date pits extracts with different solvents and their combinations were prepared. Date pits
were milled in a heavy-duty grinder to pass 1-2 mm screens. About 0.02 gm powdered sample
was shaked with 5 ml of solvent (4 solvents-water; methanol; methanol: water (50:50, v/v),
methanol, water: methanol: acetone: formic acid (20:40:40:0.1)) in a glass tube at room
temperature, two times for 30 min and centrifuged. Methanol: water (50:50, v/v), methanol,
water: methanol: acetone: formic acid (20:40:40:0.1) were used as the best solvents. The
extraction was carried out using four different solvents to compare the antioxidant activities and
the total phenolic contents of each extract (Amany et al., 2012).
The presence of various antioxidant compounds with different chemical characteristics
and polarities may or may not be soluble in a particular solvent (Turkmen et al., 2006). Polar
solvents are frequently used for recovering polyphenols from plant matrices. The most suitable
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solvents are aqueous mixtures containing ethanol, methanol, acetone, and ethyl acetate. Ethanol
has been known as a good solvent for polyphenol extraction. Methanol has been generally found
to be more efficient in extraction of lower molecular weight polyphenols, whereas aqueous
acetone is good for extraction of higher molecular weight flavanols (Dai & Mumper, 2010). Pre-
treatment of the sample, solvent–sample ratio, type of solvent, temperature and time of extraction
are the main factors affecting the extraction process efficiency (Casazza et al., 2011). A number
of studies have shown that extraction method can alter the antioxidant activity and total phenolic
content (Sikora et al., 2008; Chan et al., 2007; Yeh et al., 2014). The extraction method must
enable complete extraction of the compounds of interest and must avoid their chemical
modification (Zuo, Chen, & Deng, 2002).
Khokhar and Magnusdottir (2002) found water to be the best solvent for extracting tea
catechins compared with 80% methanol and 70% ethanol. According to Yu et al. (2005), the
total antioxidant activities of water and ethanol extracts of peanut skin were 3.39 and 4.10 mM
Trolox Equivalent/mM of total phenolics. Turkmen et al. (2006), reported that the antioxidant
activity percentage (as measured by DPPH assay) for two different teas extracts was influenced
by using different solvents such as water, acetone, N,N-dimethylformamide, ethanol or methanol
at various concentrations. Fifty percent acetone from black tea and 50% ethanol extract from
mate tea had the highest antioxidant activity. Also, the results showed that solvent with different
polarity had significant effect on polyphenol content and antioxidant activity. For extracting
flavonoids from tea, aqueous ethanol performed better than aqueous methanol and aqueous
acetone (Wang & Helliwell, 2001). Extracts with the greatest antioxidant activity were obtained
in mate tea and black tea by using 50% aqueous ethanol and 50% aqueous acetone, respectively
(Turkmen et al., 2006).
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According to Chan et al. (2007), methanol showed high extraction efficiency of leaves of
Etlingera species. Methanol has been recommended for the extraction of phenolic compounds
from fresh plant tissues due to its ability to inhibit polyphenol oxidase, which could alter
antioxidant activity (Yao et al., 2004). Garrido et al. (2011) reported that the grape pomace
extract prepared by using methanolic extracton in combination with high-low instantaneous
pressure showed more total polyphenolic index (546.00) and antioxidant capacity (141.81
mmol/L Trolox) as compared to the extract prepared from methanolic extraction only. Cheng et
al. (2012), prepared extracts from wine residue (seeds, skin and pomace) subjected to extraction
process using three different solvents (50% aqueous acetone, 50% aqueous ethanol or 50%
aqueous methanol) and reported that the aqueous acetone extracts resulted in the highest
antioxidant activities (p<0.05) of the extracts compared to other solvents.
Extraction efficiency is affected by the chemical nature of phytochemicals, the extraction
method used, sample particle size, the solvent used, as well as the presence of interfering
substances (Stalikas, 2007). The yield of extraction depends on the solvent with varying polarity,
pH, temperature, extraction time, and composition of the sample. Under the same extraction time
and temperature, solvent and composition of sample are known as the most important parameters
(Turkmen et al., 2006). According to Spigno et al. (2007), the extraction process was slow, with
higher yields at 60 °C than at 45 °C, and with apparent thermal degradation of constituents
beyond 20 hours, while investigating extraction kinetics of phenolic compounds from grape marc
with different temperatures and solvent systems. Phenols yield increased for water content of
ethanol from 10% to 30% and remained constant for water content from 30% to 60%, while
phenols concentration of extracts decreased for water content above 50%. Do et al. (2013) used
water and various concentrations (50%, 75%, and 100%) of methanol, ethanol, and acetone in
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water as solvent for the preparation of extract from Limnophila aromatic. The extract obtained
by 100% ethanol showed the highest total antioxidant activity. The same extract also exhibited
the highest phenolic content (40.5 mg gallic acid equivalent/g of defatted sample). The highest
extraction yield was obtained by using 50% aqueous acetone. The combined use of water and
organic solvent may facilitate the extraction of chemicals that are soluble in water and/or organic
solvent. This may be the reason why yields of aqueous methanol, ethanol, and acetone extracts
are higher than yields of water, methanol, ethanol, and acetone extracts (Do et al., 2013).
Generally, organic solvents are very effective for extraction of antioxidants but they can
affect human health if residues left in the final product which will not be acceptable for
consumers. So, extra precautions are needed to remove all the traces of the extracting solvent.
Water is the safest solvent, but less efficient in extracting all the antioxidants. Also, the
processing methods affect the nature of the extract. Therefore, the use of safer alternative
solvents and methods of extraction needs to be further examined for extraction processes. In
addition, the cost-effectiveness of the extraction processes needs to be monitored to minimize the
cost of natural antioxidants and ensure their wider utilization in the food industry (Vuong et al.,
2011).
Application
Lipid oxidation (apart from microbial spoilage) in meat and meat products is the main
cause of their quality loss. A large number of compounds are generated during the oxidation
processes which adversely affect texture, color, flavor, nutritive value and safety of meat
products (Lahucky et al., 2010) and this limits the shelf-life of meat (Karakaya et al., 2011). To
prevent or delay these oxidation processes antioxidants can be applied. Although synthetic
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antioxidants have been applied to meat and meat products but in recent years their use has been
discouraged because of their toxic effects and consumer interest in natural products. This has led
the meat industry to search new economical and effective natural antioxidants that can replace
synthetic antioxidants without adversely affecting the quality of finished products and consumer
perceptions (Karre et al., 2013).
Plant extracts have been used as natural antioxidants in meat and meat products by
several authors (Table 3). Mansour and Khalil (2000) applied the freeze-dried extracts from
potato peels, fenugreek seeds and ginger rhizomes in beef patties and found that the ginger
rhizome and fenugreek seed extracts were more effective than potato peel extract in controlling
lipid oxidation and color changes during cold storage. Also, ginger rhizome extract showed the
highest antioxidant activity, comparable to commercial antioxidants, sustane HW-4 (20% BHT
and 20% BHA) and sustane 20 (20% TBHQ and 10% citric acid) (Mansour & Khalil, 2000).
Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage and tea
catechins were evaluated in pork patties (Mc Carthy et al., 2001a, b). These ingredients were
more effective in reducing lipid oxidation in patties made from frozen (-20 °C) than fresh pork.
Tea catechins, rosemary and sage were identified as being the most effective antioxidants with
potency decreasing in the order: tea catechins >rosemary >sage and optimum levels of 0.25,
0.10, 0.05 % respectively. However, fenugreek (0.01%) was more effective in increasing Hunter
a* values in patties manufactured from frozen pork (Mc Carthy et al., 2001a). In another study,
these ingredients were evaluated against synthetic antioxidants butylated hydroxyanisole/
butylated hydroxytoluene (BHA/BHT) (0.01%). in raw and cooked pork patties with optimum
levels of (0.25%), (0.01%), (0.25%), (0.10%), (0.10%), (0.05%) and (0.25%) for aloe vera,
fenugreek, ginseng, mustard, rosemary, sage and tea catechins respectively. Cooking resulted in
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a four-fold increase in thiobarbituric acid-reactive substances (TBARS) values over raw patties
with tea catechins being the most effective antioxidant having significantly (p<0.001) lower
TBARS values than the cooked control during the storage period. BHA/BHT had the most
beneficial effect on cooked meat redness with Hunter a* values being significantly (p<0.05)
higher than the control during the storage period. Hunter L* and b* values showed no significant
difference over the storage period in either raw or cooked patties (Mc Carthy et al., 2001b).
Rosemary and hyssop extracts were applied to cooked pork meat stored for 8 days at 4 °C. It was
found that both extracts inhibited the lipid oxidation and degradation of heme pigments caused
by cooking and storage. Also, both of them delayed metmyoglobin formation and stabilized the
red meat color of the cooked meat during storage (Frenandez-Lopez et al., 2003). Antioxidative
efficiency of extracts of rosemary (200 ppm), green tea (200 ppm), coffee (50 ppm) and grape
skin (200 ppm) in precooked, vacuum pakaged pork patties held at 4.5± 0.5 °C for 10 days were
evaluated. The antioxidative efficiency of the extracts was in the order: rosemary > grape skin >
tea > coffee > reference. TBARS value of the rosemary treated cooked pork patty was 9.3 μmol
MDA/kg, whereas the control was 30.0 μmol MDA/kg. Hexanal values were 4.9 and 21.6 ppm
in rosemary-containing cooked pork patties and control, respectively (Nissen et al., 2004). A
commercial rosemary extract applied to frozen and precooked-frozen pork sausage at
concentrations of 1500 and 2500 ppm, and from 500 to 3000 ppm in refrigerated, fresh pork
sausage. It was reported that the rosemary extract at 2500 ppm showed similar results as that of
BHA/BHT for refrigerated sausage. Also, the rosemary extract maintained low TBARS values of
precooked-frozen sausage similar to BHA/BHT. However, the rosemary extract was more
effective than BHA/BHT for preventing increased TBARS values or loss of red color in raw
frozen sausage (Sebranek et al., 2005).
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Grape seed extract (ActiVinTM
) and pine bark extract (Pycnogenol®) significantly
improved the oxidative stability of cooked beef at 3 days of refrigerated storage. TBARS values,
hexanal content, and warmed-over flavor were reduced during the storage period (Ahn et al.,
2002). In another study, grape seed extract (ActiVin TM
), pine bark extract (Pycnogenol),
oleoresin rosemary (Herbalox) and BHA/BHT were used in cooked ground beef. The control
showed significantly higher TBARS and hexanal content over storage. BHA/BHT, ActiVin TM
,
Pycnogenol, and Herbalox retarded the formation of TBARS by 75%, 92%, 94%, and 92%,
respectively, after 9 days, and significantly lowered the hexanal content throughout the storage
period. The color of cooked beef treated with ActiVin TM
was less light (L*), more red (a*), and
less yellow (b*) than those treated with BHA/BHT, Pycnogenols, and Herbaloxs. ActiVin TM
and
Pycnogenols effectively retained the redness in cooked beef during storage (Ahn et al., 2007).
Green tea extract (GTE, 300 mg/kg of meat) and grape seed extract (GSE, 300 mg/kg of
meat) were evaluated for antioxidant properties in low sulphite (100 mg SO2) raw beef patties
and compared with ascorbate. The results showed the possibility of using low SO2-plant extract
combinations to preserve raw meat products. ST (100 SO2 + 300 GTE), SG (100 SO2 + 300
GSE) and SA (100 SO2 + 400 sodium ascorbate) delayed redness loss and lipid oxidation, thus
increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed
the onset of rancid flavors in cooked patties. Ascorbate, GTE and GSE improved the preservative
effects of SO2 on beef patties, especially against meat oxidation (Banon et al., 2007). The
antioxidant effect of grape seed extract was determined in raw or cooked ground muscle during
refrigerated or frozen storage. It was found that grape seed extract was more effective than gallic
acid in inhibiting oxidation. The formation of lipid hydroperoxides (LOOH) and TBARS was
inhibited by grape seed extract (0.1% and 1.0%) compared to untreated controls. Furthermore,
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the results showed that grape seed extract at concentrations as low as 0.1% is a very effective
inhibitor of primary and secondary oxidation products in various meat systems (Brannan & Mah,
2007).
The effect of grape seed extract (0.01% and 0.02%), oleoresin rosemary (0.02%) and
water-soluble oregano extract (0.02%) on oxidative and color stability of cooked beef and pork
patties stored at 4 °C for 8 days was determined. Patties with added extracts were cooked to an
internal temperature of 71 °C, overwrapped in polyvinyl chloride (PVC), and stored at 4 °C. It
was reported that grape seed extract showed the best antioxidant activity based on TBARS
values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef
patties), and grassy (for beef and pork patties) in both meat species. It did not changed
instrumental color and also reduced the visual green discoloration in beef patties. Further, the
higher grape seed concentration (0.02%) showed more antioxidant activity than the lower
concentration (0.01%) (Rojas & Brewer, 2007). In another study, the same extracts and
concentrations were evaluated in raw beef and pork patties, vacuum packaged and stored frozen
for 4 months. Fresh beef or pork lean was ground, mixed individually with fat (30%) from their
respective species and antioxidants were added. The patties were formed; vacuum packaged and
stored at -18 °C for 4 months. It was reported that the grape seed extract provided small degrees
of protection against oxidation based on the TBARS values in both meat species. It did not alter
(P<0.05) the sensory perception of oxidation and color (Rojas & Brewer, 2008).
The effect of grape seed extract (0.02%), oleoresin rosemary (0.02%), water-soluble
oregano extract (0.02%), propyl gallate (0.02% of fat), butylated hydroxyanisole (0.02% of fat),
and butylated hydroxytoluene (0.02% of fat) on the oxidative and color stability of precooked
pork patties stored at -18 °C for up to 6 months was determined. Pork lean and trim were ground,
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mixed with 30% fat and added with the above antioxidants. Patties were formed, cooked to 71
°C, over wrapped in PVC, and stored at -18 °C for 6 months. Based upon TBARS values, propyl
gallate (0.21mg MDA/kg) and grape seed extract (0.23) had more antioxidant activity over the
storage period than did water-soluble oregano extract, oleoresin rosemary, BHA and BHT. Grape
seed extract had no effect on a* or b* values (Sasse et al., 2009). In another study, grape seed
extract was compared to ascorbic acid and propyl gallate in a pre-cooked, frozen, stored meat
model system sausage was manufactured from lean beef (70%), pork fat (28%), and salt (2%).
Antioxidants added for comparison with control included grape seed extract (100, 300, and 500
ppm), ascorbic acid (100 ppm of fat) and propyl gallate (100 ppm of fat). Product was formed
into rolls, frozen, sliced into patties, cooked on a flat griddle to 70 °C, overwrapped in PVC, then
frozen at -18 °C for 4 months. Grape seed extract and propyl gallate containing samples retained
their fresh cooked beef odor and flavor longer (p<0.05) than controls during storage. Rancid odor
and flavor scores of grape seed extract-containing samples were lower (p<0.05) than those of
controls after 4 month of storage. The L* value of all samples increased (p<0.05) during storage.
TBARS of the control and ascorbic acid-containing samples increased (p<0.05); those of grape
seed extract-containing samples did not change significantly (p>0.05) over the storage period
(Kulkarni et al., 2011).
Colindres and Brewer (2011) investigated the use of grape seed extract (GSE), oleoresin
rosemary (OR), water-soluble oregano extract (WO), propyl gallate (PG), butylated
hydroxyanisole (BHA), butylated hydroxytoluene (BHT) in cooked, frozen, reheated ground
beef patties, overwrapped in commercial PVC film, and stored frozen (-18 °C) for 6 months. PG
and GS treated samples showed lower rancid odor scores and TBARS than controls, after 6
months of storage. BHT treated and control samples did not differ statistically in sensory grassy
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or rancid odor, indicating that they were the most oxidized. Based on TBARS, these antioxidants
showed the effectiveness in the order: PG and GSE > OR > BHA > WO and BHT > control.
These antioxidants also protected a* values during storage (Colindres & Brewer, 2011).
The effect of grape seed extract (0.01, 0.03, 0.05, 0.1, 0.3 and 0.5%) on the quality
properties of frankfurters was evaluated against the control. The moisture, fat, pH and color
values of frankfurters were found significantly different (p<0.05). The results showed that with
the increase in level of grape seed extract in frankfurters there was a decrease in the 2-
thiobarbituric acid (TBA) values of the products, probably due to the high antioxidant content.
Sensory evaluation indicated that frankfurters containing 0.01, 0.03, 0.05 and 0.1% grape seed
extract were as acceptable as the control (p>0.05) at the beginning of storage according to the
overall acceptability (Ozvural & Vural, 2012).
Two different types of red grape pomace extracts (GPI and GPII) obtained by two
different extraction methods, at a concentration of 0.06 g/100 g final product, were investigated
in pork burgers packed under aerobic conditions at 4 °C for 6 days. GPI showed the highest
color stability, lipid oxidation inhibition and the best global acceptability after 6 days of storage
(Garrido et al., 2011).
Tajik et al. (2014) studied the effect of clove essential oil (0.1%) and grape seed extract
(0.1 and 0.2%) on lipid oxidation of raw buffalo patties during storage at 8 °C for 9 days. It was
reported that the TBA values of control samples increased rapidly throughout the storage
whereas samples containing 0.1% clove essential oil had TBA values 27.5–39% lower than the
TBA values of samples containing 0.1 and 0.2% GSE. Samples with 0.1% clove essential oil had
the lowest degrees of lipid oxidation, which was 73% lower than the control.
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Reddy et al. (2013) applied grape seed extract in restructured mutton slices under aerobic
and vacuum packaging conditions stored at refrigerated temperatures. The restructured mutton
slices treated with grape seed extract had significantly (P<0.05) lower TBARS values and free
fatty acids (FFA) % compared to control and BHA treated restructured mutton slices during
storage. The grape seed extract treated mutton slices showed significantly (P<0.05) higher scores
of color, flavor, juiciness and overall palatability than control and BHA treated restructured
mutton slices. The TBARS values and FFA % increased significantly (P<0.05) during storage.
Rababah et al. (2011) investigated the effect of green tea extract, commercial grape seed
extract, combination of green tea and commercial grape seed extract and synthetic TBHQ at
different concentrations on lipid oxidation and the redness of goat meats stored at 5 °C for 9 days
was evaluated. Fresh boneless Baladi goat meats were ground and mixed at varying
concentrations (3000 and 6000 ppm) of green tea or grape seed extract alone or combination
with TBHQ (200 ppm). The antioxidant activity of the plant extracts and the TBHQ ranged from
4.6–10.2 h induction time using an oxidative stability instrument. Plant extracts and TBHQ
significantly decreased lipid oxidation of the goat meats. Further, higher level addition of
antioxidants was more effective in minimizing lipid oxidation. Grape seed extract significantly
increased the redness, while green tea extract decreased it. TBHQ had no effect of on the redness
of goat meats (Rababah et al., 2011). Green tea catechins (GTC) and green coffee antioxidant
(GCA) were added to both linseed oil (LGTC 200 and LGCA 200) and fish oil (FGTC 200 and
FGCA 200) substituted (15% of the pork back fat) fresh pork sausages at a level of 200 mg/kg.
Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic
storage) or stored in modified atmosphere packages (MAP) containing 80% O2:20% CO2 or 70%
N2:30% CO2, respectively for 7 days at 4 °C. Raw and cooked linseed oil containing sausages
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showed low lipid oxidation. Lipid oxidation was significantly reduced in raw fish oil containing
sausages treated with GTC (200mg/kg) after 7 days of storage. Color parameters in raw pork
sausages were not affected by the packaging atmosphere. L* lightness values were lower
(P<0.05) in LGTC 200 and a* redness values lower (P<0.05) in LGTC 200 and FGTC 200 after
7 days of storage. Sensory scores of cooked pork sausages remained unaffected by the addition
of linseed oil. GTC treated cooked sausages containing fish oil showed improved flavor and
overall acceptability scores (Valencia et al., 2008). The extracts from green tea (catechins,
epigallocatechins), rosemary (rosmariquinone, rosmaridiphenol) and red pepper (capsaicinoids)
were applied to pork meat products stored for 30 days at refrigerated temperatures. All these
plants extracts effectively reduced the lipid oxidation in cooked pork compared to the control.
Pepper extract was effective in maintaining redness and low TBARS values in sample during
chilling storage. Addition of these extracts in curing meat process helped in nitrosomyoglobin
formation and thus prevented the metmyoglobin formation which stabilized the color of product
during chilling storage (Wojciak et al., 2011).
Mint leaf extract was evaluated for its antioxidant activity in radiation-processed lamb
meat stored at chilled temperatures (Kannat et al., 2007). It was reported that mint leaf extract
containing good amounts of total phenolic and flavonoid exhibited excellent antioxidant activity.
The antioxidant activity of mint leaf extract was found to be equivalent to BHT. TBARS values
of mint leaf extract containing irradiated meat were significantly lower (p<0.05) than samples
without the extract. After 4 weeks of chilled storage, TBARS in irradiated meat containing mint
leaf extract (0.1%) was half of that in untreated irradiated meat (Kannat et al., 2007).
Biswas et al. (2012) investigated different solvent extracts of curry and mint leaf for their
effect on oxidative stability and color of raw ground pork meat stored at 4±1 °C. It was reported
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that the ethanol extract of curry leaf (EHEC) and the water extract of mint leaf (WEM) showed
higher DPPH and ABTS activity. Total phenolic content was highest for EHEC and lowest for
WEM. WEM showed the highest superoxide anionic scavenging activity (%). The pork meat
samples treated with EHEC and WEM showed a decrease in the Hunter L* and a* values and an
increase in b* value during storage. However, the TBARS values were higher in control samples
irrespective of storage periods.
Myrtle, rosemary, nettle and lemon balm leaf extracts were applied to beef patties stored
at frozen temperatures (-20±2 °C) for 120 days (Akarpat et al., 2008). Ground beef was treated
separately with 10% of each of the plant extracts. Patties (25 g) were wrapped with polyethylene
film and oxidative and sensory changes were evaluated during the storage period. These extracts
slowed down the lipid oxidation of beef patties. Myrtle and rosemary extracts showed the highest
antioxidant effects than nettle and lemon balm extracts. Myrtle extract protected the color
properties of frozen beef patties. In terms of overall acceptability, myrtle and rosemary extracts
containing patties were given higher preference. Further, the addition of 10% myrtle leaf extract
to the beef patties at frozen storage prevented the oxidative damage in lipids and color changes in
beef patties (Akarpat et al., 2008).
Shan et al. (2009) applied cinnamon stick, oregano, clove, pomegranate peel and grape
seed extracts in pork meat. These extracts increased the stability of raw pork against lipid
oxidation. Clove was the most effective for retarding lipid oxidation and offered the highest
antioxidant activity in raw pork. The color parameters of the extract-treated pork samples
changed slightly, in comparison with significant changes in the control during storage (Shan et
al., 2009). Kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed
powder (PSP) extracts were investigated in goat meat patties stored at 4±1 °C. It was found that
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these extracts are rich in phenolic compounds and have free radical scavenging activity. Hunter
Lab L* value were significantly (p<0.05) lower in PRP followed by PSP and KRP treated patties.
Sensory evaluation indicated no significant differences among patties. Further, a significant
(p<0.5) reduction in TBARS values (lipid oxidation) during storage of goat meat patties was
observed in PRP, PSP and KRP as compared to control patties. The overall antioxidant effect
was in the order of PRP > PSP > KRP (Devatkal et al., 2010). The effect of vacuum packaging
and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated
storage (4±1 °C) was evaluated. Vacuum packaging along with 1 % pomegranate peel extract
(VP + PPE) resulted in a more stable color than meat stored in atmospheric packaging (AP).
TBARS values were significantly (p<0.05) lower in VP + PPE than AP. In ground meat, VP +
PPE reduced the TBARS by 41 % while in nuggets, it was decreased by 40 %. Thus VP and PPE
have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and
nuggets (Devatkal et al., 2012).
The effect of Urtica dioica, Hibiscus sabdariffa, BHT and nitrite/nitrate were
investigated in sucuk (Turkish dry-fermented sausage) during the ripening periods. TBARS
values increased from 0.52 to about 0.95 mg/kg significantly (p<0.05) during the first 4 days in
control, and H. sabdariffa added batters. Hunter L* values were not affected (p>0.05) from
ripening time and addition of antioxidants into batter. The Hunter a* value increased (p<0.05)
during the ripening periods, however, b* values decreased (<0.05) from 12.58 to about 10.53.
Overall sensory quality evaluated from color, flavor and ease of cutting scores increased
(p<0.05) from 3.25 to about 9.00 (Karabacak & Bozkurt, 2008). Effects of lyophilized Urtica
dioica L. water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and
shelf life of ground beef were investigated (Alp & Aksu, 2010). Ground beef was stored as
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aerobic control, MAP (80%O2+20% CO2), MAP+250 ppm LUWE and MAP and 500 ppm
LUWE at 2±0.5 °C for 14 days. Treatment with 500 ppm LUWE+MAP showed the lowest
TBARS values compared to other groups during storage. 80% O2-MAP increased TBARS
values. Treatment had no significant effect on L* and b* values of the exterior of the ground
beef, but had significant effects on the color of interior sections (Alp & Aksu, 2010).
Han and Rhee (2005) applied white peony (WP), red peony (RP), sappanwood (SW),
moutan peony (MP), rehmania (RE) or angelica (AN) extracts separately to ground goat meat at
0.5–2.0% (g dry extract/100 g final meat sample). Extract containing raw and cooked samples
were aerobically stored at refrigerated temperatures for 6 days. These extracts and rosemary
extract (RO) were also separately added to salted or unsalted ground beef at 0.01–0.25% and
refrigerated as above. WP, RP, RE, SW and MP markedly reduced (p<0.05) lipid oxidation in
cooked–stored goat meat. Lipid oxidation during storage was minimal in raw and cooked patties
(plain or salted) treated with 0.25% of WP, RP, SW, MP or RO; raw patty redness values at day
6 were higher (p<0.05) for SW, WP, RP or MP than RO treatment or the control. At 0.01%, SW
showed more antioxidative effect (p<0.05) than the other extracts.
Naveena et al. (2013) investigated the effect of oil soluble and water dispersible carnosic
acid (CA) extracted from dried rosemary leaves using HPLC at two different concentrations
(22.5 ppm and 130 ppm) in raw and cooked ground buffalo meat patties. It was reported that CA
extracts reduced (p<0.05) the TBARS by 39-47% at lower concentration (22.5 ppm) and by 86–
96% at higher concentration (130 ppm) in cooked buffalo meat compared to controls. The CA
extracts were also effective in inhibiting (p<0.05) peroxide value and free fatty acids in cooked
buffalo meat patties. These extracts were effective in stabilizing raw buffalo meat color at higher
concentrations.
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The ethanolic extract from Eleutherine Americana was applied in pork, cooked in the
microwave at different concentrations and stored at 4 °C for 9 days. The antioxidant activity of
the extract increased with increase in extract concentrations and retarded lipid oxidation in the
cooked pork. The sensory results revealed that the extract treated pork samples and the control
sample were not significantly different from day 0 to 6 as revealed by the sensory results;
however, on day 9 the treatments significantly scored higher than the control. Also, the addition
of the extract led to an increase in the redness values of the pork which was acceptable from the
sensory point of view (Ifesan et al., 2009).
Raw and cooked pork (M. longissimus thoracis et lumborum) patties containing added
lutein (100, 200 μg/g muscle), sesamol (250, 500 μg/g muscle), ellagic acid (300, 600 μg/g
muscle) and olive leaf extract (100, 200 μg/g muscle) were stored aerobically or in modified
atmosphere packages (MAP) for 12 days. Lipid oxidation was reduced (p<0.001) in raw and
cooked pork patties stored in aerobic packages and in MAP (80% O2:20% CO2) treated with
sesamol, ellagic acid and olive leaf extract. Antioxidant effectiveness in raw and cooked patties
was in the order: sesamol = ellagic acid > olive leaf extract > lutein. Lutein increased (P<0.001)
b* yellowness values in raw pork patties. Addition of lutein, sesamol, ellagic acid and olive leaf
extract to pork had no detrimental effects on the organoleptic properties of cooked patties but
altered (p<0.05) instrumental textural attributes (Hayes et al., 2010a). In another study, the above
plant ingredients were also evaluated in raw beef patties (M. longissimus thoracis et lumborum)
stored aerobically and in modified atmosphere packs (80% O2:20% CO2) (MAP) at 4 °C for up
to 8 and 12 days, respectively. The addition of sesamol, ellagic acid and olive leaf extract
reduced (p<0.001) TBARS in raw beef patties in both packaging systems. Addition of sesamol to
beef resulted in lower (p<0.01) a* redness values and increased oxymyoglobin oxidation.
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Conversely, lutein and olive leaf extract reduced (p<0.001) oxymyoglobin oxidation relative to
the control (Hayes et al., 2010b).
Hayes et al. (2011) applied lutein (200 μg/g meat), sesamol (250 μg/g meat), ellagic acid
(300 μg/g meat) and olive leaf extract (200 μg/g meat) in fresh and cooked pork sausages stored
in aerobic or modified atmosphere packages (MAP). Addition of sesamol, ellagic acid and olive
leaf extract reduced (p<0.001) lipid oxidation in all packaged raw and cooked pork sausages.
Antioxidant potency followed the order: sesamol 250 > ellagic acid 300 > olive leaf extract 200
> lutein 200 for both raw and cooked pork sausages. Meat treated with lutein, sesamol, ellagic
acid and olive leaf extract had no detrimental effect on pH, cooking losses, tenderness, juiciness,
texture or product flavor (Hayes et al., 2011).
The effect of extracts: Liposterine (non-purified) or Exxenterol (purified) obtained from
Carob fruit on cooked pork meat systems during chilling and frozen storage was investigated
with that of α-tocopherol (Bastida et al., 2009). Meat lipid oxidation was evaluated as TBARS
and polar material-related triglyceride compounds followed by high-performance size-exclusion
chromatography (HPSEC). TBARS levels were lower (p<0.05) in samples containing
Liposterine (LM), Exxenterol (EM), and a-tocopherol (TM) than in control sample under chilled
storage. TBARS formation was similar (p>0.05) for LM and EM but lower (p<0.05) than for
TM. Polar material increased several times in all samples, but significantly less in TM and EM
than in LM. Thermal oxidation compounds determined by HPSEC were lower (p<0.05) in EM
than in LM or TM. The changes in polar material were proportionally smaller after six months
frozen storage than after chilled storage, with Exxenterol displaying the highest antioxidant
protection (Bastida et al., 2009).
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Extracts from lotus rhizome knot (LRK) and lotus leaf (LL) were investigated in porcine
and bovine meat. Both of these meats were ground treated with LRK (3% w/w), and LL (3%
w/w) and compared with control (no extract). Raw and cooked samples were stored at 4 °C for
10 days. Antioxidant activity significantly increased in all meat samples with the addition of both
LRK and LL, but LRK was more effective against lipid oxidation (Huang et al., 2011). Peanut
skin extract (PSE) was applied in cooked and raw ground beef and it was reported that addition
of PSE to raw ground beef before cooking significantly inhibited the formation of peroxides and
TBARS in cooked ground beef during the refrigerated storage. PSE at concentration ≥0.06% was
as effective as BHA/BHT at 0.02% in inhibiting lipid oxidation. PSE also inhibited the oxidation
of meat pigments thereby preserving the fresh redness of treated meat when used at 0.02–0.10%
(Yu et al., 2010).
A commercial adzuki bean extract (AE) was applied in cured and uncured cooked pork
sausages. AE at 0.2% was equally effective as 0.1% BHT in reducing TBARS values in uncured
sausages. Also, AE at 0.2% significantly (p<0.01) reduced the TBARS in cured sausages.
Addition of 0.2% AE into sausages produced higher (p<0.05) CIE lab color a* value and lower
(p<0.05) L* and b* values. Sensory evaluation did not show any difference in color, odor, taste,
flavor, and overall acceptance in uncured pork sausages treated with 0.2% AE. However, there
were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and
overall acceptance were similar (Jayawardana et al., 2011).
The effect of lyophilized water extract of Summer savory (Satureja hortensis L.)
(LSHWE) at different concentrations on the shelf life of ground beef was evaluated. Ground beef
was treated with various concentrations of LSHWE (0, 100, 250 and 500 ppm) and stored at
4±0.5 °C for 72 hours. Depending on LSHWE concentrations, lipid oxidation decreased, and 500
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ppm of LSHWE showed the lowest TBARS values (11.57 ± 4.07 μmol malonaldehyde/kg) at
the end of storage. LSHWE levels had also significant effects on color values (L*, a* and b*) of
the ground beef (Aksu & Ozer, 2013).
The effect of date pits (Phoenix dactylifera L.) phenolic compounds compared to BHT as
synthetic antioxidant on lipid oxidation and quality of ground beef during refrigerated storage at
0.00 ± 0.50 °C for up to 10 days was investigated. Results indicated that the highest antioxidant
was shown by the date pits extract (Water: methanol: acetone: formic acid), therefore 0.5, 0.75
and 1.00 % of either date pits extract and BHT were added to minced meat and evaluate its
effects on the lipid peroxidation of ground beef during storage process. The date pits extract
(Water: methanol: acetone: formic acid) had significantly the highest levels of total polyphenols
and antioxidant activity. Also, the obtained results indicated that phenolic compounds in date pits
had high antioxidative effect in reducing the formation of hydroperoxides during storage (Amany
et al., 2012).
Das et al. (2012) applied Moringa oleiferia leaf extract (MLE) in cooked goat meat
patties refrigerated storage conditions and reported that MLE has excellent antioxidant activity as
determined by DPPH. MLE extract (0.1%) was found to retard lipid peroxidation of cooked goat
meat patties as measured by TBARS value during refrigerated storage. The increase in TBARS
value in MLE–treated samples was very low and remained lowest (0.53 mg malonaldehyde per
kg sample) up to 15 days. The antioxidant activity of MLE was found to be comparable to BHT.
Addition of MLE did not affect any of the sensory attributes of patties. The MLE at a level of
100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for
periods longer than the most commonly used synthetic antioxidant like BHT (Das et al., 2012).
In another study, the effect of different levels of MLE (300, 450 and 600 ppm equivalent M.
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oleifera leaves phenolics) and BHT (200 ppm) in raw and cooked pork patties during refrigerated
storage was investigated. A concentration dependent increase in reducing power and DPPH
radical scavenging activity of both MLE and BHT was noticed. Higher a* and lower TBARS
values were observed in MLE 600 and BHT 200 compared to control (no antioxidant). Addition
of MLE did not affect the sensory attributes (Muthukumar et al., 2012).
Pork sausage batter treated with 1, 2 and 4% radix puerariae (RP) extract and 0.02%
BHA/BHT, were cooked and stored for 28 days at 4 °C. RP and BHA/BHT treated pork
sausages had lower pH values than the control (without antioxidant) after 14 days. It was
reported that lightness decreased upon the addition of RP. TBARS values decreased in the RP
treated sausage compared to the control. Also, 1% RP was more effective in delaying lipid
oxidation compared to the other added RP treatments (Jung et al., 2012).
Boerewors, a South African fresh sausage, was treated with rosemary (260 mg/kg) and
compared with 450 mg/kg sulphur dioxide (SO2). Color, lipid and sensory characteristics were
evaluated. Rosemary showed comparable lipid stability to SO2. Rosemary had a better effect on
the sensory taste, but SO2 was still preferred. Reduced levels of 100 mg/kg SO2 showed good
color effects in combination with rosemary as antioxidant and improving the sensory properties
(Mathenjwa et al., 2012).
Hypericum perforatum L. extract (Hp) at two concentrations (0.0005% and 0.001%) of
Hp in the meat matrix (Hp5 and Hp10 samples) was applied in heated meat batters formulated
with a healthier oil combination (olive, linseed and fish oils) during chilled storage and
compared with the combination of synthetic phenolic antioxidants (BHA+BHT). The
incorporation of BHA+BHT and Hp induced oxidative protection during the preparation process
and storage of meat batters with the lowest alteration in samples containing BHA+BHT. Storage
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increased linearly the polar material, thermal oxidized compounds, and TBARS in all samples
with the lowest trend-variation for BHA+BHT followed by Hp10 and Hp5 samples (Sánchez-
Muniz et al., 2012).
Banerjee et al. (2012) investigated the effect of broccoli powder extract (BPE) in goat
meat nuggets at three different concentrations 1, 1.5 and 2% and compared with control and
BHT (100 ppm). Addition of 1.5 and 2% BPE decreased (p<0.05) the pH value of the meat
nuggets. Total phenolics in product with 2% BPE was similar to BHT nuggets. Chroma value of
products with 1.5 and 2% BPE was lower (p<0.05) than control and BHT nuggets. TBARS value
of BPE nuggets was lower (p<0.05) than control throughout the storage (Banerjee et al., 2012).
Antioxidant activities of 70% ethanolic extracts of ten leafy green vegetables were
determined and applied in raw beef patties. The extracts and BHT (positive control) were
separately added to patties at 0.1% and 0.5% (w/w) concentrations and the patties were stored at
4 °C for 12 days. The addition of extracts and BHT resulted in concentration dependent
decreases in TBARS values in the beef patties and also improved meat color stability. The fatsia
extract had more effective antioxidant than the chamnamul (Kim et al., 2013a). In another study,
the antioxidant efficacy of 70% ethanol and water extract of 10 leafy edible plants was evaluated
in ground beef patties. Plant extracts (butterbur and broccoli extracts) and BHT were seaparately
added to the patties at 0.1% and 0.5% (w/w) concentrations and stored at refrigerated conditions
for 12 days. TBARS values were significantly lower (p≤0.05) in the samples containing plant
extracts or BHT than the non-treated control. In addition, the beef patties formulated with the
selected plant extracts showed significantly (p≤0.05) better color stability than those without
antioxidants (Kim et al., 2013b).
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Cao et al. (2013) studied the effect of 1% or 0.5% chitosan (CHI), 10% or 5% aqueous
extract of ginger, onion and garlic (GOG) and their composite solutions (Mix 1=1% CHI + 10%
GOG, Mix 2=0.5% CHI + 5% GOG) on quality and shelf life of stewed-pork. pH, total volatile
basic nitrogen (TVB-N), peroxide value (PV), 2-thiobarbituric acid (TBA) and sensory
characteristics were analyzed periodically during refrigerated storage at 4 °C for 12 days. CHI
and/or GOG treatments retarded the increases in pH, TVB-N, PV and TBA. CHI showed weaker
antioxidant activity than GOG. Composite treatment had positive effect while the high
concentration of composite solution (Mix1) had adverse effect on odor and overall acceptance.
Conclusion
In the recent years, there has been a huge demand for natural antioxidants mainly because
of adverse toxicological reports on many synthetic compounds. Thus most of the recent research
has been directed towards identification of novel antioxidants from natural sources, particularly
of plant origin. These natural antioxidants have been extracted from different plant parts like
leaves, roots, stems, fruits, seeds and bark. Different solvents and methods can be utilized to
prepare the plant extracts and the properties of an extract will depend on the method and solvent
used for extraction. Plant extracts prepared from different plant materials are rich in phenolics
and provide a good alternative to synthetic antioxidants. The application of plant extracts as
antioxidants have been studied extensively in different types of meat and meat products. These
studies show promising results regarding the use of plant extracts as antioxidants in meat. These
extracts inhibit lipid oxidation and degradation of meat pigments, and thus help to delay the
onset of rancid flavors and stabilize the color of meat. Application of these extracts improved the
overall sensory and nutritional quality of meat and meat products and hence their shelf life.
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Although, these extracts are derived from plant generally regarded as safe, but further research is
needed to determine their safe limits and toxicological effects in meat and meat products as the
extraction or processing conditions may alter their properties.
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Table 1. Plant sources used as natural antioxidants in meat and meat products
Source Scientific name Part used Extraction solvent Reference
Rosemary Rosmarinus officinalis Leaf & secondary
branches
Dimethyl sulfoxide Frenandez-Lopez et al., 2003
Leaf Deionized water Akarpat et al., 2008
Leaf Acetone, hexane Naveena et al., 2013
Nettle Urtica dioica Leaf Water Akarpat et al., 2008; Alp & Aksu, 2010
Flower Water Karabacak & Bozkurt, 2008
Pomegranate Punica granatum Peel 70% ethanol Tayel & El-Tras, 2012
Peel Water Devatkal et al., 2010
Peel 80% ethanol Shan et al., 2009
Ginger Zingiber officinale Rhizome 90% ethanol Mansour & Khalil, 2000
Zingiber officinale Rosc. Rhizome Water Cao et al., 2013
Broccoli Brassica oleracea Flowering head Water Banerjee et al., 2012
Brassica oleracea L. var. italica
Plenk
Flowering head 70% ethanol Kim et al., 2013a, b
Mint Mentha spicata Leaf Water Kanatt et al., 2007, 2008
Leaf Water, ethanol and
50%ethanol:50%water
Biswas et al., 2012
Grape Vitis vinifera Seed 80% ethanol Shan et al., 2009
Vitis vinifera var. Monastrell,
Murcia, Spain
pomace Methanol Garrido et al., 2011
Garlic Allium sativum Aerial parts 70% ethanol Tayel & El-Tras, 2012
Bulb Water Cao et al., 2013
Lotus Nelumbo nucifera Rhizome knot Water Huang et al., 2011
Leaf Water Huang et al., 2011
Drumstick Moringo olifera Leaf Water Das et al., 2012; Muthukumar et al., 2012
Myrtle Myrtus communis myrtillus Leaf Water Akarpat et al., 2008
Hyssop Hyssopus officinalis Leaf & secondary
branches
Dimethyl sulfoxide Frenandez-Lopez et al., 2003
Potato Solanum tuberosum Peel 90% ethanol Mansour & Khalil., 2000
Fenugreek Trigonella foenum-graecum Seed 90% ethanol Mansour & Khalil, 2000
Lemon balm Melissa officinalis Leaf Water Akarpat et al., 2008
Eleutherine Eleutherine americana Bulb 95% ethanol Ifesan et al., 2009
Cinnamon stick Cinnamomum burmannii Cortex 80% ethanol Shan et al., 2009
Oregano Origanum vulgare Leaf 80% ethanol Shan et al., 2009
Clove Eugenia caryophylata Bud 80% ethanol Shan et al., 2009
Peanut Arachis hypogaea Skin 80% ethanol Yu et al., 2010
Black seed Nigella sativa Seeds 70% ethanol Tayel & El-Tras, 2012
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Cinnamon Cinnamomum verum Bark 70% ethanol Tayel & El-Tras, 2012
Lemon grass Cymbopogon citratus Leaf 70% ethanol Tayel & El-Tras, 2012
Licorice Glycyrrhiza glabra Root 70% ethanol Tayel & El-Tras, 2012
Summer savory Satureja hortensis Leaf Water Aksu & Ozer, 2013
Date Phoenix dactylifera Pits Water, methanol,
methanol:water (50:50 v/v) and
methanol:water: 40% acetone:formic
acid (20:40:40:0.1 v/v)
Amany et al., 2012
Curry Murraya koenigii Leaf Water, ethanol and
50%ethanol:50%water
Biswas et al., 2012
Butterbur Petasites japonicus Maxim Leaf 70% ethanol Kim et al., 2013a, b
Chamnamul Pimpinella brachycarpa
(Kom.) Nakai
Leaf 70% ethanol Kim et al., 2013a, b
Bok choy Brassica campestris L. ssp.
chinensis
Leaf 70% ethanol Kim et al., 2013a, b
Chinese chives/Leek Allium tuberosum Rottler ex
Spreng
Leaf 70% ethanol Kim et al., 2013a, b
Crown daisy Chrysanthemum coronarium Leaf 70% ethanol Kim et al., 2013a, b
Fatsia Aralia elata Seem Leaf 70% ethanol Kim et al., 2013a, b
Pumpkin Curcubita moschata Duch. Leaf 70% ethanol Kim et al., 2013a, b
Sesame
Perilla frutescens var. japonica
Hara
Leaf 70% ethanol Kim et al., 2013a
Stonecrop Sedum sarmentosum Bunge Leaf 70% ethanol Kim et al., 2013a
Acanthopanax Acanthopanax sessiliflorum
Seeman
Leaf Water; 70% ethanol Kim et al., 2013b
Soybean Glycine max L. Merr Leaf Water; 70% ethanol Kim et al., 2013b
Green tea Camellia sinensis Leaf Water Rababah et al., 2011
Kinnow Citrus reticulate Peel Water Devatkal et al., 2010
Onion Allium cepa L. Bulb Water Cao et al., 2013
Roselle Hibiscus sabdariffa Flower Water Karabacak & Bozkurt, 2008
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Table 2. Commercially available natural antioxidants of plant origin applied to meat and meat
products
Name of extract Trade name Company Meat/ meat product
tested
References
Grape seed
extract
ActiVinTM
InterHealth (Benicia,
Calif., USA.
Ground beef Ahn et al., 2002
ActiVin -- Beef sausages Kulkarni et al., 2011
Gravinol-S -- Beef and pork Brannan & Mah, 2007
Gravinol Super TM
-- Beef and pork patties Rojas & Brewer, 2007, 2008
Gravinol Super TM
-- Frozen pork patties Sasse et al., 2009
Gravinol SuperTM
Kikkoman (Tokyo, Japan). Beef patties Colindres & Brewer, 2011
-- -- Ground goat meat Rababah et al., 2011
-- -- Beef frankfurters Ozvural & Vural, 2012
-- -- Restructured mutton
slices
Reddy et al., 2013
White grape
extract
-- Danisco A/S, Denmark Chilled beef patties Jongberg et al., 2011
Grape skin
extract
-- Unilever, Vlaardingen,
Holland.
Pork patties Nissen et al., 2004
Pine bark extract Pycnogenol® Natural Health Science
(Hillside, NJ., U.S.A.
Ground beef Ahn et al., 2002
Green tea extract
(Catechins)
-- New Kinglong Natural
Products Co. Ltd, Hunan,
China.
Pork sausages Valencia et al., 2008
Green tea extract -- Nestle Research Centre,
Lausanne, Switzerland.
Pork patties Nissen et al, 2004
Coffee extract -- Nestle Research Centre,
Lausanne, Switzerland.
Pork patties Nissen et al, 2004
Green coffee
antioxidant
GCA® Applied Food Sciences, LLC,
Austin, Texas.
Pork sausages Valencia et al, 2008
Olive leaf extract -- Guinness Chemicals (Ireland)
Ltd. (Clonminam Industrial
Estate, Portlaoise, Co. Laois,
Ireland).
Beef, pork patties,
pork sausages
Hyaes et al., 2010 a, b, 2011
Water-soluble
oregano extract
OriganoxTM
WO RAD Natural Technologies
Ltd (Barrington Chemical
Corp., Harrison, NY, USA.
Beef patties Colindres & Brewer, 2011
Origanox TM
WS RAD Natural Technologies
Ltd., Barrington Chemical
Corp., NY., USA.
Beef and pork patties Rojas & Brewer, 2007,
2008; Sasse et al., 2009
Adzuki bean -- Cosmo Foods Co., Ltd, Tokyo, Pork sausages Jayawardana et al,, 2011
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extract Japan.
Rosemary
oleoresin
Herbalox ®
Seasoning HT-25
Kalsec Inc., Kalamazoo, MI,
USA.
Beef and pork patties Rojas & Brewer, 2007,
2008; Sasse et al., 2009;
Colindres & Brewer, 2011
-- Kalsec Inc. (Kalamazoo,
Mich., USA).
Ground beef Ahn et al., 2002
Rosemary
extract
Flavor'Plus™ Ref.
# 050501
SharonBolel Chemical
Marketing, South Africa.
Boerewors- South
African fresh sausage
Mathenjwa et al., 2012
Herbalox HT-25 Kalsec, Inc., Kalamazoo,
MI,USA.
Irradiated ground
beef patties
Movileanu et al., 2013
FortiumTM
R20 Kemin Americas, Inc., Des
Moines, IA.
Pork sausage Sebranek et al., 2005
-- Nestle Research Centre,
Lausanne, Switzerland.
Pork patties Nissen et al., 2004
Carob fruit
extracts
Liposterine® Exentia, Madrid, Spain. Cooked pork Bastida et al., 2009
Exxenterol®
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Table 3. Applications of plant extracts as natural antioxidants in meat and meat products
Plant extract Concentration
of plant extract
used
Meat/ meat
product tested
Storage
conditions of
meat/meat
product
Results References
Rosemary
extract
200 ppm Pork patties Vacuum
packaged, 4.5
°C, 10days
Reduced TBARS and
hexanal values.
Antioxidant
efficiency in the
order:
Rosemary>Grape
skin>Green
tea>Coffee extract.
Nissen et al.,
2004
Grape skin
extract
200 ppm
Green tea
extract
200 ppm
Coffee extract 50 ppm
White peony
extract
0.5-2 % Raw and
cooked goat
meat patties
Refrigerated
storage, 6 days
Reduced lipid
oxidation, higher
redness values than
control.
Han & Rhee,
2005
Red peony
extract
Moutan peony
extract
Sappanwood
extract
Rehmania
extract
Angelica
extract
Rosemary
extract
500 and 300
ppm
Raw frozen
and precooked
frozen sausage
Refrigerated
storage
Reduced TBARS
values and hexanal
value, maintained red
color in raw frozen
sausage.
Sebranek et al.,
2005
Grape seed
extract
(Activin)
1 % Cooked ground
beef
4 °C, 9 days Reduced TBARS
values by 92% (grape
seed extract and
oleoresin rosemary
extract), 94% (pine
bark extract). Also,
reduced hexanal
content.
Ahn et al., 2007
Pine bark
extract
(Pycnogenol)
Oleoresin
rosemary
extract
(Herblox)
Green tea
extract
300 mg/kg meat Low sulphite
raw and
cooked beef
patties
Aerobic
packaging, 4
°C, 9 days
Reduced lipid
oxidation and redness
loss in raw patties,
delayed rancid flavor
development in
cooked patties.
Banon et al.,
2007
Grape seed
extract
Grape seed
extract
0.1, 1.0 % Ground raw,
cooked beef
and pork
Refrigerated,
frozen storage
Inhibited primary and
secondary oxidation
products. GSE more
effective in inhibiting
lipid oxidation than
gallic acid.
Brannan & Mah,
2007
Mint leaf
extract
0.1 % Radiation
processed lamb
Chilled
temperature, 4
Reduced TBARS
values. Mint leaf
Kannat et al.,
2007
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meat weeks extract showed
antioxidant activity
equivalent to BHT.
Grape seed
extract
0.01, 0.02 % Cooked beef,
pork patties
Patties
overwrapped
in PVC, 4 °C,
8 days
Reduced oxidative
rancidity. Also
reduced visual green
discoloration in beef
patties.
GSE showed best
antioxidant activity
based on TBARS
values.
Rojas & Brewer,
2007
Oleoresin
rosemary
extract
0.02 %
WS oregano
extract
0.02 %
Grape seed
extract
0.01, 0.02 % Raw beef, pork
patties
Vacuum
packaged, -18
°C, 4 months
Reduced oxidative
rancidity. Grape seed
extract showed best
antioxidant activity
based on TBARS
values.
Rojas & Brewer,
2008
Oleoresin
rosemary
0.02 %
WS oregano
extract
0.02 %
Myrtle extract 10 % Beef patties Wrapped in PE
film,
-20 °C, 120
days
Reduced lipid
oxidation.
Myrtle and rosemary
extracts showed
highest antioxidant
activity than nettle
and lemon balm
extracts.
Myrtle extract
prevented color
changes.
Akarpat et al.,
2008 Rosemary
extract
Nettle extract
Lemon balm
extract
Urtica extract 300, 600 ppm Sucuk (lamb
meat)
60-90% RH,
18-25 °C
Reduced TBARS
values and biogenic
amine formation.
Both extracts were
more effective than
BHT.
Karabacak &
Bozkurt, 2008 Hibiscus
extract
Carob fruit
extracts
(Liposterine
and
Exxenterol)
30g/kg Cooked pork Chilled and
frozen storage,
6 months
Reduced TBARS
values and decreased
thermal oxidation
products
Bastida et al.,
2009
E. americana
extract
2.7, 5.4, 10.8
mg/100g
Cooked pork 4 °C, 9 days Retarded lipid
oxidation, increased
redness value.
Ifesan et al.,
2009
Grape seed
extract
0.02 % Cooked frozen
pork patties
Cooked patties
overwrapped
in PVC, -18
°C, 6 months
Reduced TBARS
values. Grape seed
extract showed more
antioxidant activity
than oleoresin
rosemary, Water
soluble oregano
extract, BHT and
BHA.
Sasse et al., 2009
Oleoresin
rosemary
extract
Water soluble
oregano extract
Cinnamon stick
extract
100 ml/25 g Aerobically
packaged raw
pork
~20 °C, 9 days Retarded lipid
oxidation. Clove was
most effective
Shan et al., 2009
Oregano
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extract antioxidant.
Clove extract
Pomegranate
peel extract
Grape seed
extract
Nettle extract 200, 500 ppm Ground beef MAP (80% O2,
20% CO2), 2
°C, 14 days
Retarded lipid
oxidation. 500 ppm
showed highest
antioxidant effect.
Alp & Aksu,
2010
Kinnow rind
extract
10 ml/500 g Cooked goat
meat patties
4 °C, 12 days Reduced TBARS
values. Pomegranate
rind extract showed
highest antioxidant
activity.
Devatkal et al.,
2010
Pomegranate
rind extract
Peanut skin
extract
0.02, 0.04, 0.06,
0.08, 0.10 %
Raw, cooked
ground beef
4 °C, 4 weeks Inhibited the
formation of
peroxides and
TBARS values. 0.06
% of peanut skin
extract showed same
effectiveness as 0.02
% BHA/BHT. Also
inhibited oxidation of
meat pigments at
0.02-0.10% level.
Yu et al., 2010
Olive leaf
extract
100, 200 μg/g
meat
Raw beef
patties
MAP (80%O2,
20% CO2),
aerobically
packed, 4 °C,
12 days
Reduced TBARS
value and
oxymyoglobin
oxidation relative to
control.
Hayes et al.,
2010a
Raw and
cooked minced
pork
MAP (80% O2,
20% CO2), 4
°C, 12 days
aerobically
packed, 4 °C, 8
days
Hayes et al.,
2010b
Grape seed
extract (GSE)
0.2 g/kg Cooked,
frozen,
reheated beef
patties
-18 °C, 6
months,
overwrapped
with PVC film
Reduced TBARS
values. Antioxidant
effectiveness was in
the order of
GSE>OR>WO.
Colindres and
Brewer, 2011
Oleoresin
rosemary
extract (OR)
Water soluble
oregano extract
(WO)
Olive leaf
extract
200 μg/g meat Raw and
cooked
sausages
MAP (80%O2,
20% CO2),
(70%N2,
30%CO2), and
aerobic
packaging, 4
°C, 21 days
Reduced lipid
oxidation in both
packagings.
Hayes et al.,
2011
Lotus rhizome
knot extract
3% Raw and
cooked ground
beef and pork
4 °C, 10 days Lotus rhizome knot
was more effective
against lipid
Huang et al.,
2011
Lotus leaf
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extract oxidation.
Adzuki bean
extract
0.05, 0.1, 0.2,
0.3 %
Cured and
uncured
cooked pork
sausages
37 °C, 5 days Reduced lipid
oxidation, 0.2%
adzuki bean extract
was equally effective
as 0.1% BHT in
reducing
TBARS values. 0.2 %
increased a* value
but decreased L* and
b* value.
Jayawardana et
al., 2011
Grape seed
extract
100, 300, 500
ppm
Pre-cooked,
frozen,
reheated beef
sausage
-18 °C, 4
months,
overwrapped
in PVC
Reduced lipid
oxidation. Lower
concentrations (100
and 300 ppm)
protected these
samples against
oxidation as well as
or better than propyl
gallate.
Kulkarni et al.,
2011
Green tea
extract
500, 3000, 6000
ppm
Raw and
cooked goat
meat
5 °C, 9 days Effective in reducing
lipid oxidation. Grape
seed extract increased
redness, while green
tea extract decreased
it.
Rababah et al.,
2011
Grape seed
extract
Green tea
extract
10 % Cooked pork 4 °C, 30 days All plants extracts
effectively reduce
lipid oxidation in
cooked pork meat
compared to the
control. Pepper
extract was effective
in maintaining
redness and low
TBARS values.
Wojciak et al.,
2011
Rosemary
extract
Red pepper
extract
Summer savory
extract
100, 250, 500
ppm
Ground beef 4 °C, 72 hours Lipid oxidation
decreased, depending
on the extract
concentrations, 500
ppm gave the lowest
TBARS values.
Aksu & Ozer,
2013
Date pits
extract
0.50, 0.75, 1.00
%
Ground beef 0 °C, 10 days Reduced lipid
oxidation.
Amany et al.,
2012
Broccoli
powder extract
1, 1.5, 2 % Goat meat
nuggets
Aerobically
packaged,
refrigerated
storage, 16
days
Reduced lipid
oxidation. 2 % was
most effective.
Banerjee et al.,
2012
Curry leaf
extract
5 ml/500 g meat Raw ground
pork meat
4 °C, 12 days Ethanol extract of
curry leaf and water
extract of mint leaf
reduced the lipid
oxidation. Also,
decreased L* and a*
Biswas et al.,
2012
Mint leaf
extract
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values and increased
b* value.
Moringa leaf
extract
0.1 % Cooked goat
meat patties
4 °C, 15 days The antioxidant
activity of Moringa
leaf extract was found
to be comparable to
BHT.
Das et al., 2012
Moringa leaf
extract
300, 450, 600
ppm
Raw and
cooked pork
patties
4 °C, 9 days
and 15 days
Moringa leaf extract
(600 ppm) was more
effective in reducing
lipid oxidation
compared to Moringa
leaf extract (450 and
300 ppm) but less
effective compared to
BHT (200 ppm) in
both raw and cooked
pork patties. Higher
a* and lower TBARS
values were observed
in Moringa leaf
extract ( 600) and
BHT (200 ppm)
compared to control.
Muthukumar et
al., 2012
Pomegranate
peel extract
1 % Ground goat
meat and
nuggets
Vacuum
packaging, 4
°C, 9 days
Reduced lipid
oxidation in both
ground meat and
nuggets.
Devatkal et al.,
2012
Rosemary
extract
260 mg/kg Boerewors is a
South African
fresh sausage
4 °C, 9 days
and -18 °C,
100 days
Rosemary extract
showed comparable
lipid stability to SO2
but better compared
to chitosan.
Mathenjwa et al.,
2012
Grape seed
extract
0.01, 0.03, 0.05,
0.1, 0.3 and 0.5
%
Frankfurters
(beef)
Vacuum
packed, 4 °C,
90 days
Increased level of
grape seed extract
decreased the 2-
thiobarbituric acid
values of the product.
Ozvural &
Vural, 2012
St. John's wort
extract
5 mg/kg,
10mg/kg
Heated meat
batters
formulated
with a healthier
oil
combination
(olive, linseed
and fish oils).
2 °C, 19 days Reduced lipid
oxidation.
Sanchez-Muniz
et al., 2012
Ginger, onion,
garlic extract
5, 10 % Stewed pork 4 °C, 12 days Retarded lipid
oxidation.
Cao et al., 2013
Rosemary leaf
extract
(Carnosic acid)
22.5 ppm, 130
ppm
Raw and
cooked ground
buffalo meat
patties
Raw patties
aerobically
packaged
stored at 4 °C
for 9 days;
Cooked patties
packed 28
Reduced lipid
oxidation, higher
doses also stabilized
color.
Naveena et al.,
2013
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days
Grape seed
extract
0.1 % Restructured
mutton slices
Aerobic and
vacuum
packaging, 14
and 28 days
respectively, 4
°C
Reduced lipid
oxidation, compared
to control and BHA
(0.01%). Addition of
grape seed extract at
0.1% enhanced the
shelf-life of the
product to at least 28
days.
Reddy et al.,
2013
PVC- Polyvinyl chloride PE- Polyethylene TBARS- Thiobarbituric acid reactive substances
RH- Relative humidity
MAP- Modified atmospheric packaging BHA- Butylated hydroxyanisole BHT- Butylated
hydroxytoulene